I made this recipe on a recent episode of Kelsey's Essentials and have gotten a great response. I'm glad to hear that people love this recipe, because I love it too! I created it after having one of the best slices of my life at a spot in Brooklyn. I thought it was strange to see lettuce on top of a pizza, but it totally worked. This recipe utilizes classic flavors that everybody likes and is delivered in a unique way, which always makes eating more fun. It works great as a main dish, but you could also cut it up and serve it as an appetizer at a party.

I loved reading through some of the reviews on Cooking Channel's website. It's always wonderful to see how people use my recipes and add their own elements.

"Absolutely delicious. I made one just as the recipe describes for my family and a vegan one for myself. I added chopped carrots, cucumbers, and spinach to the salad and corn meal under the dough. Huge hit with everyone. My mother immediately asked for me to email the recipe to her."

"Totally awesome. Watched her make it on tv and it looked good yet simple to make. It proved to be both. The crust surprised me as to how good it was. Thumbs up from guests and some ate seconds!"

On a baking sheet brushed liberally with olive oil, stretch the dough to desired shape and thickness. Brush the crust with olive oil and top with the mozzarella slices. Bake the pizza until the dough crisps up and cheese is melted, about 15 minutes.

Remove the pizza from oven. Top the melted mozzarella with the grated Parmesan and sliced chicken. Toss the romaine hearts with the Caesar Salad Dressing and season with salt and pepper. Top the pizza with the Caesar salad and shave over some Parmesan. Serve and enjoy!

Cook's Note: If you don't have a pizza stone at home, no worries, use a well-oiled sheet tray and a hot oven to achieve a crisp bottom on your pizza! Also place the dough on the very bottom rack of your oven. It will help to create that crispy crust.

In a blender or food processor, process the Parmesan, mayonnaise, lemon juice, olive oil, mustard, Worcestershire, salt, pepper, garlic and anchovy until emulsified and smooth. Refrigerate until ready to use.
In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil.

Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like!

Cook's Notes: This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water.

Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature, it should just feel warm to the touch.

Meet Kelsey

Kelsey Nixon is an Emmy-nominated TV personality, author, wife, mom, and cooking show host. Her show, Kelsey’s Essentials on Cooking Channel, Executive Produced by Chef Bobby Flay, centers around a tip, technique or tool that shows the home cook how to navigate the kitchen. A break-out star – and finalist – on season 4 of The Next Food Network Star, Kelsey was voted ‘Fan Favorite.’ Kelsey jump started her culinary career at Brigham Young University with Kelsey’s Kitchen, a cooking show devoted to ‘fast, fun, and affordable meals for college students.’ Kelsey’s first cookbook Kitchen Confidence (Clarkson Potter) was released in February 2014 and her first product line with HSN debuted in July 2015. You can also catch Kelsey dishing about her favorite sweet treats on Unique Sweets, highlighting the country's best home cooks on The Perfect Three, and sharing her experiences as a new mom on Family Food and First Time Mom.